Description
This creamy and comforting butternut squash and sausage gnocchi recipe combines savory Italian sausage with a smooth, rich butternut squash purée sauce. Ready in just 30 minutes, it features tender gnocchi tossed in a luscious cream sauce flavored with Parmesan, nutmeg, and garlic, finished with fresh sage and optional red pepper flakes for a hint of spice. Perfect for a hearty weeknight meal, this dish balances sweetness from the squash with savory and aromatic elements for a delightful fall-inspired pasta.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (sweet or spicy), casings removed
- 2 cloves garlic, minced
- 1 cup roasted butternut squash purée
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 16 ounces gnocchi (store-bought or homemade)
- Fresh sage leaves for garnish
- Additional Parmesan for serving
Instructions
- Heat the Oil and Cook Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned and fully cooked, about 6 to 8 minutes.
- Sauté the Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned to enhance the flavor base.
- Add Squash and Cream: Pour in the roasted butternut squash purée and heavy cream, stirring to combine. Bring the mixture to a gentle simmer to thicken the sauce slightly.
- Incorporate Cheese and Seasonings: Mix in the grated Parmesan cheese, ground nutmeg, and crushed red pepper flakes if using. Stir continuously until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Cook the Gnocchi: Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, usually about 2 to 3 minutes. Drain the gnocchi and reserve some pasta water.
- Toss Gnocchi with Sauce: Add the cooked gnocchi to the skillet with the squash sauce. Toss gently to coat the gnocchi evenly. Add reserved pasta water a little at a time if the sauce needs loosening.
- Serve and Garnish: Serve the gnocchi hot, garnished with fresh sage leaves and extra grated Parmesan cheese to taste.
Notes
- Use either sweet or spicy Italian sausage depending on your preferred heat level.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk and omit Parmesan or use a suitable vegan alternative.
- If fresh squash purée is unavailable, canned butternut squash purée or well-mashed roasted squash can be used.
- Adjust red pepper flakes to your spice tolerance or omit for no heat.
- Gnocchi can be homemade or store-bought; just follow package cooking instructions carefully.
- Reserve some pasta water while cooking gnocchi to help thin the sauce if needed for better coating.
- Fresh sage adds a lovely aromatic note but can be substituted with rosemary or thyme if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
